The Best Yellow Cake With Earl Gray Tea Cream

Looking for the easiest and best yellow cake recipe with an unforgettable twist? This classic yellow cake with an Earl Gray tea-infused cream is just what you’re looking for and is sure to impress!

This recipe was adapted from another recipe I used as inspiration to make my husband’s birthday cake this year. The bare bones were there with the initial inspiration recipe, but the additions took it to a new level. The flavors in this cake make it a truly distinct and unforgettable dessert. The base is a classic yellow cake with an Earl Gray tea-infused syrup brushed on top. The middle layer and top is an Earl Gray infused whipped cream topped with a layer of juicy raspberries. If you’re looking for a unique spin on a cake that is sure to please, this Earl Gray tea cake is a must-try. Pair this cake with a strong cup of coffee and enjoy as all of the flavors dance in harmony.

When it comes to make cakes, the key is getting the cakes the perfect texture. I love using this cake flour, as it yields wonderful results every time. The other small (but mighty) step I will never miss when baking a cake is sifting the flour with a flour sifter. It might seem like an unnecessary step, but it truly gives any cake or cookie the best texture. I will also sift my baking soda, powders, and spices, as well. This just ensures everything gets well distributed and that there are no clumps before mixing your dry with wet ingredients.

Emma

The Best Yellow Cake With Earl Gray Tea-Infused Cream

5 from 1 vote

The best yellow cake recipe with an unforgettable twist? This classic yellow cake with an Earl Gray tea-infused cream will impress!

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Course: Dessert

Ingredients Method

Ingredients

  

Classic Yellow Cake (yields two 9-inch layers)

• 1 cup unsalted butter softened to room temperature
• 1 1/3 cups cane sugar
• 2 tsp vanilla extract
• 3 eggs large, room temperature
• 2 egg yolks large, room temperature
• 1/2 cup whole milk room temperature
• 1/2 cup sour cream room temperature
• 2 1/4 cups cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp sea salt

Earl Gray Tea Infused Cream and Syrup

• 6 tbsp earl gray tea leaves
• 1 cup heavy cream
• 1/2 cup cane sugar
• 2-3 cups raspberries organic always if possible

Method

 

1. The day before baking the cake, infuse the Earl Gray tea into one cup of heavy cream by adding three tablespoons of Earl Gray tea leaves to a mason jar of the heavy cream. Cover with lid, shake lightly, and keep in fridge for 24 hours.
2. Whisk together the milk and sour cream and let come to room temperature.
3. Preheat your oven to 350 degrees Fahrenheit and move your oven rack to the middle.
4. In an electric mixer, whip the butter until soft and creamy (about two minutes) and then add in the cane sugar and beet for an additional five minutes. Mix in the vanilla and whip until incorporated and smooth.
5. One at a time, add the eggs and then the egg yolks. Scrape down the sides of the bowl when needed.
6. Sift the cake flour, baking powder, baking soda, and sea salt until well combined.
7. With the electric mixer on low, add about 1/2 cup of the dry ingredients to the butter and sugar batter and then add 1/2 cup of the milk and sour cream mixture until well combined. Continue rotating and adding the dry and wet mixture until all has been incorporated and finish with the last 1/2 cup of the dry mixture. Give the batter a good final mix.
8. Grease your cake pans and line them with a parchment round to ensure the bottom doesn't stick. You can also flour the pans a bit to ensure the cakes come out clean and with ease.
9. Divide the batter evenly between the two pans.
10. Bake for about 25-28 minutes. Check on them occasionally through the oven glass, as every oven is a little different, but refrain from opening the oven to ensure the middle does not fall. The cakes should be light golden and come out with moist crumbs when inserting a toothpick in the middle.
11. Let the cakes rest in pans for ten minutes before turning onto a cooling rack to cool completely. Use caution when taking them out of the pans to ensure the bottom isn't sticking.
12. In a small saucepan, bring one cup of water to a boil and add the three remaining tablespoons of Earl Gray tea leaves to the saucepan. Let steep for five minutes. Strain the mixture and return to the saucepan. Bring the mixture to a boil and add the cane sugar. Stir to dissolve. Boil the mixture for five minutes until it has slightly thickened. Remove the saucepan from the heat.
13. When the cakes are almost cool, brush one to two tablespoons of the syrup onto the tops of the cake and let cool completely.
14. Wash your raspberries and add the remaining (except one tablespoon) of Earl Gray syrup to the bowl of berries. Very gently, incorporate the berries and syrup, turning them every so often. Let sit.
15. Strain the infused cream into a chilled bowl and add the last tablespoon of tea syrup. Beat the cream and syrup on medium speed until stiff peaks form (watch closely as this can happen fast).

Assemble the Cake

1. Place one of the cakes on a serving plate and spread half of the whipped cream on it. Strain the berries from the tea syrup and add them in a pretty circle, working your way to the center of the cake. Flip the second cake layer carefully and add a thin layer of the whipped cream to just barely cover the bottom of the cake. Then add the cake on top of the first cakes bed of raspberries. Repeat the process and spread the remaining whipped cream and raspberries on top. Refrigerate the cake, and when ready to serve, drizzle the remaining tea syrup over the cake.